Buffalo Chicken Dip
This Buffalo Chicken Dip is a tangy, spicy, and creamy baked dip that's perfect for gatherings and parties. It's easy to make and satisfies both picky eaters and spicy lovers.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded rotisserie chicken or leftover roasted chicken
- 8 ounces cream cheese, softened creates the rich, silky base
- 1/2 cup sour cream or Greek yogurt Greek yogurt offers a tangy, healthier option
- 1/2 cup ranch dressing or blue cheese dressing choose your mood; ranch is smooth, blue cheese is bold
- 3/4 cup Buffalo-style hot sauce the signature spicy kick
- 1 cup shredded cheddar or Monterey Jack cheese melts into golden strings
- 1/2 cup crumbled blue cheese optional; for a classic Buffalo wing vibe
- 1 tablespoon chopped chives or green onions for bright, oniony finish
- Salt and black pepper to taste
Substitutions
- dairy-free cream cheese and nutritional yeast for a vegan-friendly option
- Greek yogurt and reduced-fat cheese for a lighter twist
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a shallow baking dish.
- In a large bowl, beat the cream cheese until smooth. Add the sour cream and ranch dressing, stirring until silky.
- Fold in the shredded chicken, Buffalo hot sauce, and half of the shredded cheese. Season with salt and pepper.
- Spoon the mixture into the prepared dish and top with the remaining cheese and crumbled blue cheese.
Baking
- Bake for 18 to 20 minutes until the edges bubble and the top is lightly browned.
- Garnish with chives or green onions and serve hot.
Notes
Double the batch for large gatherings. Can be made lighter by swapping cream cheese for part-skim ricotta. Serve with crispy vegetables or tortilla chips.